Beethoven once said, "Only the pure in heart can make a good soup." Cream of celery soup reminds me of living in Germany. German culture is known for using cream in much of its cooking. From healthy salads covered in cream to creamy soups, Germans know how to concoct excellent soup.
Thanks to a plethora of nondairy milk options, vegans today enjoy a variety of cream-based foods. I used unsweetened plain almond milk for this recipe. Of course, other nondairy milks are an option, but may alter the flavor.
What I love best about this soup is its affordability. Depending on if one needs to purchase oil or nondairy milk, this recipe costs around $6-8 for the entire pot.
“Good cooking does not depend on whether the dish is large or small, expensive or economical. If one has the art, then a piece of celery or salted cabbage can be made into a marvellous delicacy; whereas if one has not the art, not all the greatest delicacies and rarities of land, sea or sky are of any avail.”
- Yuan Mei
Vegan Cream of Celery Soup
Cook Time: 30 minutes
2 tbsp olive oil
3 garlic cloves, minced
1 leek, chopped
1/2 medium onion, chopped
1 head of celery, chopped (10-11 stalks)
4 cups water + 2 bouillon cubes (or 4 cups vegetable broth)
2-3 tbsp nondairy milk
salt + pepper to taste
Cook the onion and garlic in olive oil for 2-3 minutes. Add the celery and leeks and cook for another 3 minutes. Add the water and bouillon cubes (or broth) and simmer until the celery is edible. Salt and pepper the broth to taste.
Once cooked, puree the soup in a blender with 2-3 tablespoons of nondairy milk. Serve warm. *If the soup is stringy, and you do not like the texture, either puree it with more milk or strain the soup.
Try our other soups + save all MBSF recipes on your Yummly recipe box.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com